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Overhead view of Brazilian Grilled Hearts of Palm on a white ceramic plate, featuring golden-grilled hearts of palm steaks, toasted quinoa farofa, roasted red and yellow bell peppers, halved cherry tomatoes, sliced avocado, and a vibrant green parsley citrus-herb drizzle, captured in natural lighting.
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Grilled Hearts of Palm with Quinoa Farofa

Grilled hearts of palm become Brazilian-style steaks in this vibrant plant-based dish, paired with crispy quinoa farofa and a zesty citrus-herb drizzle that brings the Amazon's sustainable flavors straight to your table.
Course Main Course
Cuisine Brazilian
Diet Gluten Free, Vegan
Keyword Hearts of Palm, quinoa
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3
Calories 763kcal
Author Kimi K2 Thinking

Equipment

  • Grill pan or crepe pan
  • Medium saucepan with lid
  • Baking sheet
  • cutting board
  • Sharp knife
  • mixing bowls
  • measuring cups and spoons
  • Tongs or spatula

Ingredients

For the Grilled Hearts of Palm:

  • 400 g hearts of palm 2 cans, drained, cut lengthwise into 1.5cm thick "steaks"
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/2 tsp salt

For the Toasted Quinoa Farofa:

  • 180 g white quinoa rinsed
  • 360 ml water
  • 2 tbsp olive oil
  • 1 small red onion finely diced (about 100g)
  • 2 cloves garlic minced
  • 30 g sunflower seeds
  • 1/4 tsp salt

For the Citrus-Herb Drizzle:

  • 1/2 cup fresh parsley leaves finely chopped
  • 3 tbsp lemon juice from 1 large lemon
  • 3 tbsp extra virgin olive oil
  • 1 small clove garlic minced
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Roasted Vegetable Medley:

  • 1 red bell pepper cut into 2cm strips
  • 1 yellow bell pepper cut into 2cm strips
  • 200 g cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp salt

For Serving:

  • 1 large ripe avocado 200g, sliced

Instructions

  • Preheat and Prep: Preheat oven to 200°C (convection). Drain hearts of palm and pat dry with paper towels. Cut each stalk lengthwise into 3-4 flat "steaks." Place on a plate and drizzle with 2 tbsp olive oil, smoked paprika, cumin, pepper, and salt. Rub gently to coat all sides.​
  • Start Quinoa: In the rice cooker or saucepan, combine rinsed quinoa and water. Cook according to rice cooker instructions or bring to boil, then simmer covered for 15 minutes until fluffy. Set aside.​
  • Roast Vegetables: On a baking sheet, toss bell pepper strips and cherry tomatoes with 1 tbsp olive oil and salt. Spread in a single layer and roast for 18-20 minutes until slightly charred.​
  • Make Citrus-Herb Drizzle: While vegetables roast, whisk together parsley, lemon juice, 3 tbsp olive oil, minced garlic, oregano, salt, and pepper in a small bowl. Set aside to let flavors meld.​
  • Toast Quinoa Farofa: Heat 2 tbsp olive oil in a medium pan over medium heat. Add diced red onion and sauté for 3 minutes until translucent. Add minced garlic and sunflower seeds, cook 2 minutes more. Add cooked quinoa and salt, stirring constantly for 3-4 minutes until quinoa is lightly toasted and fragrant. Remove from heat.​
  • Grill Hearts of Palm: Heat grill pan over medium-high heat. Place hearts of palm steaks on hot pan and press gently with spatula. Grill 3-4 minutes per side until golden grill marks appear and edges are slightly crispy. Remove from heat.​
  • Assemble Plates: Divide toasted quinoa farofa among three plates. Arrange 3-4 hearts of palm steaks on each plate. Add roasted pepper and tomato medley. Garnish with sliced avocado and drizzle generously with citrus-herb sauce.​

Notes

Step-by-step visual guide for making Grilled Hearts of Palm with Quinoa Farofa Recipe, showing 7 illustrated steps: (1) Preheat oven to 200°C convection, prep and slice hearts of palm, coat with oil and spices; (2) Cook quinoa by combining with water and simmering covered for 15 minutes until fluffy; (3) Roast bell peppers and cherry tomatoes with oil and salt for 18-20 minutes until charred; (4) Create citrus-herb drizzle by whisking parsley, lemon juice, oil, garlic, oregano, salt and pepper; (5) Toast farofa by sautéing onion and garlic, adding sunflower seeds, then cooking quinoa with salt for 3-4 minutes until fragrant; (6) Grill hearts of palm steaks on hot grill pan for 3-4 minutes per side until golden and crispy; (7) Assemble by plating quinoa, hearts of palm, roasted veggies, and garnishing with avocado and citrus-herb drizzle. Includes serving notes recommending crisp white wine or sparkling water, and allergen-free designation.​
 
Serving suggestions:
Serve immediately while hearts of palm are warm and crispy. Pair with a crisp white wine or sparkling water with lemon. The dish stands alone as a complete meal but can be accompanied by a simple green salad if desired. Leftover citrus-herb drizzle can be stored for up to 3 days and used on other dishes.
 
Allergens:
  • None
 
Emission Hotspots:
  • While canned foods are convenient, they carry a higher environmental cost than their raw counterparts.
  • Although quinoa is usually referred to as a low-carbon food staple, we found emission factors between <1 and >50 kgCO2e/kg, depending mostly on the region where it is grown and whether deforestation is playing a role.
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Choose certified sustainable hearts of palm from multi-stemmed peach palms (Bactris gasipaes) that regrow after harvest, avoiding single-stemmed varieties that cause deforestation.
  • Use parsley stems in the citrus-herb drizzle instead of discarding them
  • Transform any leftover hearts of palm into next-day salads or grain bowls to prevent waste
  • Compost your vegetable trimmings, turning them into nutrient-rich soil instead of landfill waste.
  • Keep parsley fresh longer by wrapping stems in a damp towel and storing in an airtight container
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions
  • Make your guinea pigs 🐹 happy by giving them any remaining parsley and peppers